Effect of α-Amylase Degradation on Physicochemical Properties of Pre-High Hydrostatic Pressure-Treated Potato Starch
Author:
Publisher
Public Library of Science (PLoS)
Subject
Multidisciplinary
Reference47 articles.
1. International Potato Center, CIP. Available: http://www.cipotato.org/potato-2. Accessed 2015 Jan 1.
2. Change in viscosity of potato starch during growth;MH Madesn;Starch/Stärke,1996
3. Composition and properties of starches extracted from tuber of different potato varieties grown under the same environment conditions;M Yusuph;Food Chemistry,2003
4. Starch from Alberta potatoes: wet-isolation and some physicochemical properties;T Vasanthan;Food Research International,1999
Cited by 33 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours;Food Chemistry: X;2024-06
2. Starch spectra of Ampelopteris prolifera (Retz.) Copel, a new addition to the existing lexicon and its comparison with a local potato cultivar (Solanum tuberosum L. cv. Kufri Jyoti);International Journal of Biological Macromolecules;2024-05
3. Physical modification of starch;Starch in Food;2024
4. Influence of enzymatic modification on the basis of improved extrusion cooking technology (IECT) on the structure and properties of corn starch;International Journal of Biological Macromolecules;2023-12
5. Which one is important to achieve maximum degree of hydrolysis, starch pre-treatment or activated α-amylase: kinetics and mathematical modeling for liquefaction;Journal of Food Measurement and Characterization;2023-06-18
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3